Classic Crepes with Lemon Curd and Blueberry Compote
Crepes are one of those things that sound elegant and hard to make. But they really are super easy to make. The batter comes together quickly in a blender.
Click on the tabs below for the recipes.
⭐️STAR BAKER TIPS⭐️
⭐️ Make the lemon curd and blueberry compote the day before and store it in the fridge. It’s a great time saver!👍
⭐️ Allow the batter to rest. It allows the flour to fully hydrate and the gluten to relax. This will make the texture of your crepes delicate and tender.
⭐️ I don’t own a crepe pan, but my non-stick pan worked perfectly fine.
⭐️ Coat your pan with butter. You don’t need to do it before every crepe, just every second or third. And only use a little.
Classic Crepes
Makes 10-12 Crepes
Ingredients
- 120 ml of Farmland Fresh Dairies Organic Whole MIlk ½ Cup
- 5 Tablespoons of Hot Water
- 2 Large Whole Eggs
- 25 grams of Granulated Sugar 2 Tablespoons
- ⅛ Teaspoon of Kosher Salt
- ½ Teaspoon of Vanilla Bean Paste or Vanilla Extract
- 60 grams of All-Purpose Flour ½ Cup
- 42 grams of Melted, Unsalted Butter 3 Tablespoons
- ½ Recipe of Lemon Curd
- ½ Recipe of Blueberry Compote
Instructions
- To a blender, add the all ingredients in the order they are listed. Blend for 30-60 seconds or until the mixture is smooth and lump free.
- Let the batter sit at room temperature for 20-30 minutes.
- Heat a 6"-7" seasoned crepe pan or a non-stick pan to medoum heat.
- Off the heat, add 2-3 tabalespoons of the batter to the center of the pan and swirl until the bottom of the pan is evenly coated with the batter. Place the pan back on the heat and cook for 45-60 seconds. Using a small rubber spatula, loosen the sides of the crepe and flip. Cook for an additional 30 seconds.
- Remove the crepe and stack on a plate.
To Serve:
- Spread half of the bottom of a crepe with lemon curd. Fold in half, then in half again forming a triangle. Repeat with 2 more crepes. Arrange on a plate and top with blueberry compote and some powdered sugar.
